Baked Spinach Risotto

Ingredients (use vegan versions):

    2 cups cooked rice
    1 10oz package frozen spinach, thawed, save 2 tablespoons liquid
    1/2 pound tofu
    2 tablespoons olive oil, plus more for saute
    1 onion chopped
    2 cloves garlic chopped
    pepper (1/4 teaspoon black or pinch cayenne)
    seasonings of your choice

Directions:

Heat oven to 325 degrees Fahrenheit.

In a blender, blend tofu, olive oil, and spinach liquid until creamy.

Heat some more olive oil in a large skillet or wok and saute onion and garlic.

Stir in the rice, pepper, and spices (I use basil and a tiny pinch of thyme), spinach, and the creamed tofu.

Spray a 1 1/2 quart dish with cooking spray and  transfer rice into dish.

Bake, uncovered, for 30 minutes.

Serves: 4-6

Preparation time: 15 + 30 cooking